I can't say Roast Beef without wanting to say "roast beast"----and then my mind wanders to Maggie and the Ferocious Beast and that's just wrong. I like that beast.

We had roast beef for dinner last night, and it was good. I cooked it for 4 hours on high, and there was still a touch of pink in the middle, but you can cook it for a shorter amount of time if you prefer pinker meat. Make sure your meat is thawed, and use a meat thermometer.

Slice the onion, and spread around the bottom of your crockpot. Trim excess fat off of meat. Make little slits in the meat with a serrated knife, and insert a garlic clove into each one. Try to space them out equally, if you can.

Add dry ingredients to a plastic zipper bag, and shake and bake the meat. Put it in the crockpot on top of the onion slices. Add Worcestershire sauce and broth. Cover and cook on high for 4 hours, on low for 6-8, or until meat has reached desired temperature with a meat thermometer.

Let the meat stand for 15 minutes before slicing. If you'd like, you can use the juice at the bottom of the crockpot to make a gravy with some more cornstarch. Elise has a tutorial on Simply Recipes---do not put your crockpot on the stove. Pour the drippings into a pot.

The Verdict.

This was great; the meat was tender and had a nice, mild garlicy flavor. You can use a less-expensive cut of meat, but you'll need to cook it longer to get it tender, and you won't be able to slice as nicely. There is nothing wrong with that at all----just a heads up. My kids ate their meat in a cardboard box. Just like Hamilton.

Steph~ I loved watching Maggie and Ferocious Beast more than my kids did I think (tee hee); that Hamilton!?We are enjoying your recipes and your diligence in sticking with your commitment to provide the blogosphere with a crockpot meal every day this. Thank you, thank you, thank you.I've learned so much.Are you starting to get tired of posting, ready for a break or sad that it's all going to end?Peace,Lynne

I make roast beef all the time in my crockpot, but I always put it in frozen. Seems like putting them in frozen guarantees a bit of pink in the middle too. I tend to ignore my crockpot all day, and am not very good at the "cook for 4 hour" rule, so frozen works great for me. Am definitely going to try this sauce.

Thanks for your comment on my blog... I'm trying the rotisserie chicken in the crock today and can't wait until dinner! I did skin the chicken and yes it was a bit of a beating. My husband was waiting to go out and I made him stay so he could keep his eye on our 15 month-old daughter, lest she get into anything while I was mangling the chicken. I had visions of me chasing after her with salmonella-encrusted hands!

I love this blog! I found it while searching for a crab dip recipe (which I am making for the holiday party at work on Monday!). You have inspired me, today I put a whole cut up chicken in my crock pot ... I've never liked all the 'juice/grease' that I get when I cook a whole chicken, so I placed a layer of celery at the bottom of the pot as a 'rack' and skinned the chicken (gross at six am, but well worth it) ... I simply sprinkled salt, pepper and Mrs. Dash on and oooooh, did the house smell yummy when I came home (during a New England Blizzard) ... Thank you for your inspiration ...

My mom always cooked a 'roast beast' in the crock w/ onions, potatoes, carrots and a cheap roast, all covered with a pot of coffee ... YUM!!!

I say roast beast, too. I once worked in a commercial kitchen and every Christmas we would make "Leg of Roast Beast" - a whole cow leg, actually. And my mind follows the same path yours does - Maggie and the Ferocious Beast!

First, let me just say, I am amazed at all the stuff you can make in a crockpot and your blog is AWESOME!Is there any other way to cook a roast?!?? I am a little on the lazy side, so I always put mine in frozen and leave all day on low, which works great for a beef roast or less expensive pork roast and I cook potatoes, carrots, and onions with it, the broth gives them good flavor. We like it shreddable and use the leftovers to make BBQ sandwiches. I'll have to try your "beast juice", it sounds good. I am always trying new seasonings with mine and so far the best I've come up with is using Lipton onion soup seasoning.

Hy husband is going to be so incredibly happy to hear that he can have Lean and Perrins. We've been making our own for the past 3 years, and I never could get it tweaked right. I think I'll put a bottle in his stocking (o:

I always say roast beast because around here you never know what the meat is going to be. Last weekend we had a venison roast. Sometimes they have beefalo roasts at the market (which is an awesome crossbreed!) Your formula for this one looks quite simmilar to what I usually do, except I use a roux to thicken up the pan (crockpot really) drippings.

HI Steph...Long time follower, first time commenter....First of all, let me say, I visit you once every two weeks when I plan my meals before I go to the store. My husband loves it, and will ask what is going in the crock pot this week! I will do the roast this week...My fav's are the ribs, and the rosterie chicken. I plan on getting the meat for the roast today....He will get put on probably next week...as I already have a big meal planned for this week!! Thank you for taking the time to help busy busy busy mom's like me (who are married yet single parent due to work!) I feel better having a home cooked meal once in a while!!!

I have been reading this blog for about a month and have really enjoyed it. I feel compelled to respond to the suggestion of cooking frozen roasts in the crock pot. Seriously ICK!!! I have taught food safety classes for years and the information I use from the USDA is that crock pots ( and ovens) don't heat the food fast enough to kill bacteria and the amount of time the meat is at an unsafe temperature(between 40 and 140 degrees Fahrenheit) is long enough to make people very ill. Check out the USDA website for fact sheets about food safety. The crock pot is a great way to save time and money but like anything else it needs to be used properly. Making someone sick just because you are too lazy to thaw meat ahead of time is irresponsible. Please educate yourselves about safe food handling techniques, that stomach flu you and your family members get repeatedly is probably a food borne illness and can be prevented. Karen

wait, rib roast. Like PRIME RIB? In the crockpot? NO!! That is just wrong! Sorry, but prime ribs need to be at the most medium rare. Rare is best though. Something you would never be able to do in a crockpot.

Love your blog and check it several times a year. My goal for next year is to use my crock pot twice weekly. I'm going to be looking at your recipes. Many of them have sounded so good.

About this roast thing...I'm planning on making a boneless roast for dinner. I often do this and shred the meat for sandwhiches but I want it to have a more pot roast feel to it. Do you think this recipe will accomplish that and does it matter about the boneless roast? Thanks Susan

I love your blog. My goal for the next year is to use my crockpot 2X a week. I'm going to use a lot of your recipes!

I did have a question about the Roast Beast though. I am planning on making boneless roast for XMAS. Do you think the Roast Beast recipe will work for that? I use the crock pot all the time for roast beef but use the meat for sandwiches. I want this to have a more pot roast feel. Do you think it will work? Thanks for all you recipies. Susan

Hi Susan,if you wanted to have more of a shreddy pot roast, I'd go with a chuck roast instead of a ribeye---boneless is fine. Cook on low for 8-10 hours, then shred with forks. If the meat doesn't shred easily, cut in chunks, then cook for another few hours, then it should shred okay.

Hey, Steph, I actually want it to have be less shreddy. More like a pot roast or a roast to slice like yours. I just checked and its a cross rib roast. Is it even possible to get a more "not overdone" texture? Would I still cook 8-10 or more like 4-5? Thanks Susan

Yea! Thank you so much! I'm hoping to make making XMAS dinner a lot less stressful. The mashed potatoes are already cooked and in the freezer. With the roasts happily cooking in the crockpot, all I have to do is manage the gravey, vegetable and biscuits. It's doable right? BTW -- when using themometer, what temp am I going for if I want some pink in the middle? Thank you so much for your help!

Another "beaster" here. I will be making this recipe tomorrow. I also wanted to chime in and say that I have enjoyed this blog and will be sad when the new year comes. Unless you are planning another resolution...

Stephanie -- I made this roast a few weeks ago (and thought I left a comment! lol but obviously not!!) at any rate, this is THE Best roast I've ever made in the crock!! And I actually followed your directions exactly.. imagine that! hahaha!! It was fantastic and SO tasty!! Have a great Monday!! I can't wait to see Erin tomorrow! I've been emailing Rachael Ray too! I hope they will notice me!! ;-)